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Smoked Snoek Quiche with Caramelized Onions


This month’s recipe by Chef Shaun from Fyndraai at Solms-Delta is a tasty Smoked Snoek Quiche served with caramelized onions.

This recipe is quick and easy to prepare and is perfect for a light lunch and can be accompanied by a fresh garden salad with feta and a light salad dressing.

Best enjoyed with a glass of chilled Solms-Delta Chenin Blanc.

Pastry Ingredients & Method:

375 ml flour
1 ml salt
100 g butter diced
5 ml lemon juice
50 ml cold water

Mix flour, salt and butter until well blended.
Add lemon juice and water through and continue to blend until mixture forms a ball.
Wrap and chill for 30 min then roll out and line a 24 cm diameter, deep, fluted flan tin.
Cover pastry with grease proof paper and fill to brim with dried beans.
Place flan tin on a baking tray and bake blind for 10 min.
Remove paper and beans and bake for 5 min longer

Filling Ingredients & Method:

10 ml oil
300 g smoke snoek
3 whole eggs
125 ml cream
20 g chopped onions
20 ml white cheddar
10 ml chopped rosemary
5 ml cajin spice
50 g chopped cooked broccoli

Fry chopped onions in oil until golden brown.
Add smoked snoek and broccoli.
Mix the cream and eggs in a mixing bowl and add the smoked snoek mixture.
Flavoured with cajin spice, wild rosmary and cheddar.
Pour mixture in the flan tin and bake for 25 min at 180 degrees . served warm.

Caramelized onions Ingredients & Method:

2 large onion (thinly sliced)
125 ml sugar
10 ml oil

Heat oil and fry onion until golden brown, add the sugar and let it simmer for 5 min. Serve warm with a green salad.

Serves 4-6 people